food safety

Question 0

Who regulates food standards for all food products (except meat, poultry, and eggs) and bottled water?

Answer 0

Food and drug administration (FDA)

Question 1

Foodborne Illness:

Answer 1

Illness transmitted from food or water that contains an infectious agent, poisonous substance, or a protein causing immune reaction

Question 2

Who Regulates food labeling and enforces pesticides and herbicide use regulation?

Answer 2

FDA

Question 3

Who oversees meat, poultry, and eggs?

Answer 3

United States department of agriculture (USDA)

Question 4

Who regulates use of pesticides and herbicides?

Answer 4

Environmental protection agency (EPA)

Question 5

Who establishes water quality standards?

Answer 5

Environmental protection agency (EPA)

Question 6

Who promotes/ educated the public about health and safety?

Answer 6

Centers for disease control and prevention (CDC)

Question 7

Who tracks food borne illness outbreaks?

Answer 7

CDC

Question 8

FDA food safety modernization act

Answer 8

New requirements for food processors to prevent contamination
New requirements for food importers to verify the safety of food from suppliers
New enforcement tools, including mandatory recall authority
New, more rigorous inspection schedule

Question 9

Which government agency regulates food labeling the U.S?

Answer 9

FDA

Question 10

What are the two types of food-borne illness?

Answer 10

Food infections

Food intoxications

Question 11

What are food infections?

Answer 11

Illness resulting from eating food contaminated with living organisms

Question 12

What is food intoxications?

Answer 12

Illness resulting from eating food in which microbes have secreted toxins

Question 13

Viruses

Answer 13

Non cellular agents that survive by infecting living cells (get into the DNA)

Question 14

What’s the #1 caused of food borne illness in the U.S?

Answer 14

Norovirus (stomach flu)

Question 15

Hepatitis A

Answer 15

Can be food borne transmission

Question 16

Bacteria

Answer 16

Cellular microorganisms that reproduce by dividing in 2 or reproductive spores
Generally reproduce every 20 minutes

Question 17

Salmonella

Answer 17

1 cause of foodborne death

Question 18

Protozoa

Answer 18

Most commonly the cause of water borne Illness

Question 19

Clostridium botulinum

Answer 19

Produces botulism toxin, a neurotoxin that blocks nerve transmissions to muscle cells (Botox)

Question 20

What produces a neurotoxin?

Answer 20

Clostridium botulinum

Question 21

What is danger zone temp?

Answer 21

40-140 F

Question 22

Body’s defense against microbes

Answer 22

Vomiting and diarrhea help expel the microbes
Immune system is activated
Increase production of white blood cells
Generalized inflammatory response: nausea, fatigue, fever, muscle cramps

Question 23

Preventing food borne illness

Answer 23

Foods should be cooked thoroughly to kill microbes

Food should be thawed slowly in the refrigerator (under 40 F) or in the microwave

Question 24

Persistent organic pollutants (POPs)

Answer 24

Chemicals that get into soul and water supply and don’t break down
Enter the food chain and accumulate
Higher up the food chain, the more POPs have accumulated
Fat soluble

Question 25

Mercury

Answer 25

Found in large predatory fish

Toxic to the developing nervous system of fetuses and growing children

Question 26

“Organic”

Answer 26

Contains 95% organically produced ingredients by weight; the other 5% consist of products not commercially available in organic form

Question 27

“Made with organic ingredients”

Answer 27

Contain >70% organic ingredients

Question 28

Can organic farmers use pesticide as a FINAL option for pest control?

Answer 28

Yes

Question 29

Does FDA allow small concentrations of unintentional food additives?

Answer 29

Yes

Question 30

Food additives

Answer 30

Preservatives 
Flavor enhancers 
Color enhancers 
Texturizers
Emulsifiers